Remove chicken pieces to a plate and let stand at least 5 minutes so juices can redistribute.

While chicken is resting, stir pan drippings over stove to thicken and reduce. You can add a little cornstarch to cold water and add to drippings if they are not thickening.

When sauce is consistency that you want, add about 2 handfuls of oranges (optional). Pour over chicken and serve.

1 - 2 mandarin orange "fruit cups"

Food Notes: If you prefer, you can also use 2/3 of a navel orange, peeled and white pith removed, coarsely chopped. The mandarin orange snack pack is less time, less prep, and less cleanup.

For this version, I minced the ginger small rather than grating.

If you prefer bone-on chicken, the cooking time will be extended a bit, and the glaze on the chicken will be a little more caramelized. Totally up to the preferences of your family.

Different cooking versions..

This is the skin on, bone-in version.

The rice that I used here was the perfect accompaniment to this dish.

It was a box of rice pilaf, with the addition of:

about 1/3 cup chopped pineapple

1 Tbsp grated/chopped fresh ginger

1/3 cup chopped red onion

1/3 cup chopped fresh cilantro

1/3 cup sliced almonds

1/4 cup pineapple juice (from the can).

All the ingredients were added in the beginning when I added the rice, so that they would cook along with it. The only "pre-cooking" was to put the chopped onions in a small dish in the microwave for one minute ahead of time. Everything else was added raw.

This is a very flavorful and healthy meal that really satisfies. There are exotic tastes of the Orient and down home comfort tastes of home all at the same time.

I hope you enjoyed this recipe! There are lots more where this came from! Why don't you hop on over to my Recipe Index and see what else I have up my sleeve! And if you are new to my blog, you can Click Here to Subscribe to MenuMusings so you won't miss a thing!

Now, as usual, here are some "bonus recipes" for you. Just click the links to go there.

Remove chicken pieces to a plate and let stand at least 5
minutes so juices can redistribute.While
chicken is resting, stir pan drippings over stove to thicken and reduce.
You can add a little cornstarch to cold water and add to drippings if they are
not thickening.When sauce is
consistency that you want, add about 2 handfuls of oranges (optional). Pour
over chicken and serve.

I got the notion to make homemade ravioli .... totally from scratch, on New Year's Eve. ﻿﻿﻿

HOMEMADE PASTA

Ingredients:
2 1/3 cup flour

1/2 tsp salt

2 beaten eggs

1/2 c. water

1 tsp. extra virgin olive oil

Directions:

In mixing bowl stir together 2 cups flour and salt. Make a well in center. Combine eggs, water and olive oil. Add to flour. Mix well. Sprinkle kneading surface with flour. Knead until dough is smooth, 8 to 10 minutes. Cover; let rest 10 minutes.

For step-by-step photo directions of making the pasta dough, click on my Making Fresh Pasta link.

Then separate the dough (into three or four pieces) and run it through a pasta machine starting on the widest setting. Run it through each setting once or twice until it's silky, then continually change the settings. You many need to cut the dough again with scissors if it gets too long. The thinnest setting I use is the second to smallest one... if it's TOO thin, it won't hold up for a filling.

I filled the ravioli with about a teaspoon of filling, which consisted of: ricotta cheese, Parmigiano reggiano cheese, spinach (squeeze ALL the liquid out), an egg, salt and pepper and a tiny bit of grated nutmeg. Using a pastry brush, wet the edges of the pasta before adding the second layer so that it will stick together. You MUST press out all the air in the ravioli - or they may burst during the cooking.

Freshly filled ravioli

The ravioli can be cooked immediately or frozen in a zip-top bag until needed. They only need to boil 3 - 4 minutes (they will float) because there are no preservatives in them.

They are great in a brown butter sauce with toasted walnuts, or also breaded (egg wash, then Italian breadcrumbs), fried, and served with marinara sauce and freshly grated parmesan cheese and a little basil. Yumm! Click on this link to make Homemade Marinara.

Fried with Marinara

And of course, the rest of the ravioli can be used in so many ways. Here is another thing I did with them.

Slice chicken breasts diagonally into medallions (~ 3-4 each). Pound medallions between plastic wrap until very thin and even thickness. Season chicken with salt and pepper and dredge in flour. Saute chicken in butter and olive oil on med-high to high heat 2-3 minutes on each side till light brown. They cook pretty fast since they are so thin. Remove and keep warm. (You don’t want to crowd the pan, so it takes a few pans full to get it all done.)

﻿﻿[At this point, you can start heating your water for the linguini. When water comes to a boil, add pasta and cook according to package directions, about 10 - 11 min.]

On med-high heat, add wine (deglaze) to pan that the chicken was cooked in and reduce. Add chicken broth, lemon juice, capers, and sundried tomatoes. Reduce by ½ and thicken with cold butter and whipping cream. Adjust seasonings and add chicken back to sauce. Plate the chicken over boiled and drained linguini with sauce, parsley, and thinly cut lemon slices for garnish.

About Me

I am a prototypical modern American mom. I am retired professor of Anatomy & Physiology at a private Christian University, and mother to four beautiful children (3 boys and 1 girl). I am also a food blogger, cookbook author, and have owned my own cafe. My background is a PhD in Cellular and Molecular Neuroscience with emphasis on antioxidant research. My postdoctoral training was in human obesity and caloric restriction.

I grew up in South Louisiana where the best food in the world is routinely brought from the garden and the water, and put on the table. Everyone in my family of origin is a wonderful cook, so I guess it is just natural that I show my love to my family through food.

I love cooking and eating... and teaching my children the art and techniques of being in the kitchen. My mother taught me that there is always SOME part of the cooking process that even small children can help with...so my kids are indeed very familiar with the kitchen, the kitchen tools, use of homegrown herbs, etc.